Shrimp salad with cilantro mayonnaise

This delicious and easy to make shrimp salad is made with boiled or steamed shrimp, red onion, radish, bell pepper, egg, celery and cilantro mayonnaise. This shrimp salad is served cold, and can be served immediately after preparing it, or made ahead of time and refrigerated until ready to serve. The flavor improves if it’s refrigerated for a bit before serving.

The cilantro mayonnaise used in this shrimp salad can be made from scratch (highly recommend it if you don’t have issues with raw eggs), or for a semi homemade version, you can blend or mix store-bought mayo with cilantro and garlic. The salad can be served simply as is, or just on top of lettuce leaves. However, it can also be used to fill avocados or tomatoes. It can be served on top of green plantain chips (patacones or tostones). You can also easily modify and add additional vegetables if you like; some options include diced cucumber, cooked carrots, peas, etc. For a more filling salad you can also mix it with cooked pastas for a pasta shrimp salad variation. And of course, if are a fan of spiciness, go ahead and add some diced jalapeños/serranos.

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I used Best Foods mayo and adapted some things from the cilantro/mayo recipe. Lime juice, cumin, garlic powder, red pepper flakes, salt. Worked well. Also, used green onions as I forgot to get a red onion.

Just made this salad and left it in the fridge I come back an hour later and it’s gone. My husband said it was great lunch. I haven’t even tried it. So I guess it’s good.
Thank you again for another great recipe .
Anna

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Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More